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Ranch Chicken and Potato Packets

Chicken and potatoes sizzle inside a grilled foil packet with bacon and creamy ranch dressing.

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  • prep time 60 min
  • total time 60 min
  • ingredients 6
  • servings 4
 

Ingredients

1
bag (20 oz) refrigerated cooked new potato wedges
6
boneless skinless chicken thighs (about 20 oz), cut in half
1 1/4
cups low-fat or regular ranch dressing
4
slices precooked bacon, chopped
1/4
cup chopped green onions (4 medium)
1/2
teaspoon coarse ground black pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray.
  • 2 For each packet, place about 1 cup potato wedges and 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 cup dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
  • 3 When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender.
  • 4 Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper.
  • 1 Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray.
  • 2 For each packet, place about 1 cup potato wedges and 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 cup dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
  • 3 When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender.
  • 4 Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper.

EXPERT TIPS

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Expert Tips

Look for precooked bacon in the meat or deli department of the supermarket.

Using reduced-fat ranch dressing in place of the regular ranch dressing will reduce the fat per serving by about 13 grams and the calories by about 115.

To bake packets, place on large cookie sheet; bake at 400°F using times above as a guide.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
930mg
930%;
Total Carbohydrate
41g
41%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
10%;
Calcium
15%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.